Mexican Plum-Tomato Cups

Ruby-red tomato cups hold a guacamole-style filling. Have them ready in 15 minutes!

Ingredients

Tomato Cups

10

medium plum (Roma) tomatoes

1

ripe large avocado, pitted, peeled and finely chopped (about 1 cup)

1/2

cup finely chopped cucumber

1

medium jalapeño chile, seeded, finely chopped

3

to 4 tablespoons chopped fresh cilantro or parsley

2

tablespoons lime juice

1/2

teaspoon salt

Topping

1/2

cup sour cream

2

teaspoons whipping cream or milk

1/2

teaspoon grated lime peel

1/2

teaspoon salt

Directions

1Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.